The history of the Badagoni company begins in 2006, in the village of Zemo Khodashen in Kakheti region. The company's philosophy involves protecting and respecting the 8,000-year continuous tradition
Olso has been released since 2016. While most of them use rice as an ingredient, Olso is made from glutinous rice. It originally started the rice cake business in 2004. After dealing with glutinous
Myeongpum was established in 2007. It was exported overseas such as Canada, Guam, Australia, Singapore, Vietnam, etc. All products produced in Myeongpum Co.,Ltd. use Andong local rice and clean rock
MinSokJu is the first and officially restored Andong soju in Korea. It is only Andong soju designated as both KOREA NATIONAL CULTURAL HERITAGE and KOREA GRAND MASTER among other Andong soju brands.
Myeongin Andong Soju is a distilled soju manufactured by Jae-Seo Myungin Park, the 6th food master of the Republic of Korea. It is a premium traditional liquor made from 100% Andong rice, with a
Andong Soju is a traditional distilled liquor that has been handed down from the Andong region of Korea for 700 years. Andong Soju Ilpoom Co., Ltd. is produced by applying modern technology to the
Hoegok Brewery is a traditional Korean liquor brewery located in Andong, South Korea which is known as the capital of Korean spiritual culture. It was founded in the 1902 and has been passed down for
Kono NZ and Tohu Wines is the world's first Māori-owned wine company. The 250 families who own Kono NZ descend from the customary Māori land owners of Te Tauihu - the top of New Zealand's South
Jinmaek is made from organic wheat. “Jinmaek” is what wheat was called. Jinmaek was appeared in Korea's first cookbook written in the 1540s. Inspired by reading the original recipe in this cookbook,
"Vazisubani Estate" is located in Kakheti, Georgia's foremost wine region. Georgian endemic grape varieties of "Vazisubani Estate" are cultivated on 35 hectares. The restored palace
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